Creamy Cheese Noodles | 港式芝士白汁撈麵

這道芝士白汁麵的靈感來自經典港式「East Meets West」料理。最早出現在海鮮酒家，通常以牛油和麵粉炒成白汁麵糊，再加入龍蝦、蝦或帶子，鋪在伊麵上一起焗香。那種奶香混合海鮮味的口感，是許多人對「港式芝士龍蝦伊麵」的共同回憶。

This creamy cheese noodle takes inspiration from the classic Hong Kong “East Meets West” style often found in seafood restaurants. Traditionally, butter and flour are cooked into a white roux, then mixed with lobster or prawns and served over E-fu noodles, creating that iconic buttery, creamy seafood flavor beloved by many.

在外國較難找到伊麵，可選擇 egg noodles（蛋麵） 或 細幼中式麵條（fine Chinese noodles），甚至用 意粉 spaghetti 也可以。想更貼近港式口感，可將蛋麵煮熟後用少許油撈勻，模仿伊麵的滑彈質感。

Outside Asia, E-fu noodles can be replaced with egg noodles, fine Chinese wheat noodles, or even spaghetti. To mimic the smooth, springy texture of E-fu noodles, toss cooked egg noodles lightly with a bit of oil before mixing with the sauce.

煮白汁的關鍵是「火候」與「時機」：
-牛油煮熱後要先離火，再加入麵粉拌勻成糊，避免燒焦。
-之後慢慢注入牛奶（分次加），每次都要攪拌至滑順。
-若太稠，可再加少許牛奶調整濃度。
這樣做出來的白汁會幼滑無粉粒，香濃而不膩。

Remove the pan from heat before adding flour to the melted butter to prevent burning.
Pour in milk gradually while stirring constantly until smooth.
Adjust consistency with extra milk if needed.
This method ensures a silky, creamy sauce with no lumps or raw flour taste.